RED PEPPER WITH TARRAGON VINAIGRETTE
Steps:
- Mince the shallots and the garlic and place in a bowl.
- Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
- Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 68 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 550 milligrams, Sugar 7 grams
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